egg roll casserole

Egg rolls like you've never had them before!

Eggroll Casserole

lb pork

ginger

garlic, chopped

(10 oz) coleslaw mix

snow pea pods, cut into 1/2-inch pieces

carrots, shredded

green onions, chopped

teriyaki glaze/sauce

soy sauce

chicken broth

Sriracha sauce

(8.8 oz) thin rice stick noodles

chow mein noodles

Heat oven to 350°F. Spray 13x9-inch baking dish with cooking spray.

Add pork, ginger, and garlic to a skillet and cook on medium-high for 8 to 10 minutes, until pork is cooked through. Drain and return to skillet

Stir in coleslaw mix, pea pods, shredded carrot, 1/4 cup green onions, 1/4 cup teriyaki sauce, and the soy sauce. Toss with tongs or stir until combined. Remove from heat, and place in large bowl; set aside.

Heat broth and Sriracha sauce in a saucepan until simmering, then add rice stick noodles. Reduce heat to low and cover. Cook 2 minutes, stirring to moisten noodles. Cover and cook an additional two minutes.

Remove from heat and let noodles stand 1 to 2 minutes, stirring occasionally until all of the liquid is absorbed. Add noodles to bowl with pork mixture, stirring to combine. Spoon mixture into baking dish and cover with foil.

Bake 20 to 22 minutes. Drizzle with the remaining teriyaki sauce on top, along with the remaining green onions and chow mein noodles.

If you can’t get enough egg rolls, this is the dinner for you! We’ve packed all of the goodness of the takeout classic—pork, ginger, cabbage, snow peas and teriyaki sauce—into easy-to-make casserole form, topped with the added crunch of Chow Mein noodles. 

Egg Roll Casserole

gingerroot

garlic (about 2 large cloves)

snow pea pods, cut in 1/2-inch pieces

carrot

green onions

teriyaki

chicken broth (from 32-oz carton)

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

Heat 12-inch skillet over medium-high heat. Add pork, gingerroot and garlic; cook 8 to 10 minutes, stirring to break up chunks, until no pink remains; drain, and return to skillet over medium heat. Stir in coleslaw mix, pea pods, shredded carrot, 1/4 cup of the green onions, 1/4 cup of the teriyaki glaze, and the soy sauce; carefully toss with tongs until blended. Remove from heat, and place in large bowl.

Meanwhile, in 4-quart saucepan, heat broth and Sriracha sauce to simmering. Add rice stick noodles; reduce heat to low, and cover. Note that noodles will not be completely immersed in liquid. Cook 2 minutes; stir to moisten noodles. Cover and cook 2 minutes longer; remove from heat, and let noodles stand 1 to 2 minutes, stirring occasionally, until all of the liquid is absorbed. Add noodles to bowl with pork mixture; toss gently with tongs until completely mixed. Spoon mixture into baking dish; cover with foil.

Bake 20 to 22 minutes or until heated to 165°F in center of casserole. Drizzle with remaining teriyaki glaze; top with remaining green onions and the chow mein noodles.

https://www.bettycrocker.com/videos/egg-roll-casserole

If you can’t get enough egg rolls, this is the dinner for you! We’ve packed all of the goodness of the takeout classic—pork, ginger, cabbage, snow peas and teriyaki sauce—into easy-to-make casserole form, topped with the added crunch of Chow Mein noodles.

Top 2 egg roll casserole recipes from across the web

The most viewed egg roll casserole recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Eggroll Casserole

Egg Roll Casserole

Top 2 egg roll casserole recipes from across the web

The most viewed egg roll casserole recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Eggroll Casserole

Egg Roll Casserole

The most viewed egg roll casserole recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine